Photo: Chiara Conti
Rabbit with summer vegetables and truffle
51 ingredients
Serves 4
openrecipes
Black truffle purée and truffle gnocchi add earthy tones to this complicated dish of rabbit rack, kidneys and ballotine.
Estimated Nutrition (whole recipe, rough)
1778
Calories
83g
Protein
46g
Fat
257g
Carbs
Counts 23 of 31 ingredients — the other 8 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 23 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Peas | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Rabbit | not in our table | 0 |
| Leaf | not in our table | 0 |
| Star Anise | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Truffle | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Pea Shoots | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 whole rabbits
- 2 boned rabbit
- salt and freshly ground black pepper
- 200g/7oz large leaf spinach
- 2 rabbit
- 200g/7oz caul fat
- olive oil
- 4 rabbit
- olive oil
- knob of unsalted butter
- rabbit kidneys
- carcass (from above) rabbit
- 2 garlic
- 2 large carrots
- 4 shallots
- 1 sprig thyme
- 1 bay leaf
- 1 star anise
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 50ml/2fl oz white wine
- 30ml/1fl oz Madeira
- 1 litre/1¾ pints white chicken stock
- 4 medium russet potatoes
- 500g/1lb 2oz rock salt
- 1 free-range eggegg
- 50g/2oz parmesan
- 50ml/2fl oz black truffle oil
- 1 black summer truffle
- 120g/4oz pasta flour
- knob of unsalted butter
- ½ banana shallot
- knob of unsalted butter
- 1 sprig mint
- 250g/9oz frozen peas
- 50g/2oz cold unsalted butter
- ½ banana shallot
- knob of butter
- 250g/9oz button mushroom
- ½ small black summer truffle
- 1 sprig thyme
- 150ml/5fl oz Madeira
- 200ml/7fl oz truffle juice
- 100ml/3½fl oz double cream
- 50g/2oz cold unsalted butter
- 200g/7oz fresh peas
- 12 baby carrots
- 12 French radishes
- olive oil
- 1 punnet of pea shoots
- black truffle
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes